If you’re craving a dish that delivers the perfect balance of spicy, savory, sweet, and nutty flavors, Kung Pao Chicken is a must-try! This classic Chinese stir-fry features tender chicken, crunchy peanuts, vibrant bell peppers, and fiery dried chilies, all coated in a rich, flavorful sauce.
Originally from Sichuan cuisine, Kung Pao Chicken has gained worldwide popularity for its bold taste and satisfying texture. Whether you’re preparing a quick meal for yourself or cooking to impress, this dish is simple to make, full of flavor, and incredibly delicious.
Ingredients
For the Chicken Marinade:
- First, prepare 2 boneless, skinless chicken breasts, cutting them into bite-sized cubes.
- Next, add 1 tablespoon soy sauce to enhance the flavor.
- Then, mix in 1 teaspoon cornstarch to help tenderize the chicken.
- Finally, drizzle 1 teaspoon vegetable oil to keep the chicken moist while cooking.
For the Sauce:
- To begin with, take a small bowl and pour in 2 tablespoons soy sauce as the base.
- In addition, mix in 1 tablespoon oyster sauce for depth of flavor (optional but recommended).
- After that, add 1 tablespoon hoisin sauce to introduce a slight sweetness.
- Then, stir in 1 tablespoon rice vinegar (or white vinegar) to balance the taste.
- To enhance the sweetness, include 1 teaspoon sugar.
- Next, dissolve 1 teaspoon cornstarch in 2 tablespoons of water before adding it to thicken the sauce.
- Afterward, mix in 1 teaspoon sesame oil for a rich, nutty aroma.
- Finally, season with 1/2 teaspoon black pepper to add a mild kick.
For the Stir-Fry:
- First, heat 2 tablespoons vegetable oil in a wok or frying pan.
- Meanwhile, prepare the aromatics by mincing 3 cloves garlic and grating 1 teaspoon fresh ginger.
- Next, cut 1/2 cup dried red chili peppers into small pieces for an extra kick of heat.
- After that, measure 1/4 cup roasted peanuts (or cashews) for a crunchy texture.
- Then, chop 1/2 red bell pepper and 1/2 green bell pepper into diced pieces to add color and freshness.
- Finally, slice 2 green onions to sprinkle in at the end for a burst of flavor.
👨🍳 Step-by-Step Instructions
Step 1: Marinate the Chicken
First, take a medium-sized bowl and add the chicken pieces. Next, pour in 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of vegetable oil. Then, mix everything well to ensure the chicken is evenly coated. Let it sit for about 15 minutes while you prepare the other ingredients.
Step 2: Prepare the Sauce
Meanwhile, in a small bowl, combine all the sauce ingredients. Start by adding 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of hoisin sauce, and 1 tablespoon of rice vinegar. Then, stir in 1 teaspoon of sugar, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Finally, mix in 1 teaspoon of cornstarch dissolved in 2 tablespoons of water to help thicken the sauce later. Set the sauce aside for now.
Step 3: Cook the Chicken
Now, heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Once the oil is hot, add the marinated chicken. Stir-fry for about 4–5 minutes, stirring frequently, until the chicken turns golden brown and is fully cooked. After that, remove the chicken from the pan and place it on a plate.
Step 4: Sauté the Aromatics
Next, in the same pan, add another tablespoon of oil. As soon as the oil is hot, add the minced garlic, grated ginger, and dried red chili peppers. Stir-fry for about 30 seconds until the mixture becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 5: Add Vegetables and Peanuts
After that, add the diced red and green bell peppers to the pan. Stir-fry for 1–2 minutes until they start to soften but still retain some crunch. Then, toss in the roasted peanuts and mix well.
Step 6: Combine Everything
At this point, return the cooked chicken to the pan. Immediately, pour in the prepared sauce and stir everything together. Let the mixture cook for another 2 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables evenly.
Step 7: Garnish and Serve
Finally, sprinkle chopped green onions on top for extra flavor and color. Turn off the heat, and your Kung Pao Chicken is now ready!
For the best experience, serve it hot with steamed white rice or stir-fried noodles.
